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Mediterranean Swordfish with Frilly Herb Salad

Swordfish with Herb Salad

It’s Friday again and that means it’s time for French Fridays with Dorie!  I feel like I’m on a bit of a roll, cooking and posting on time!  Of course the next few weeks are a different story…I predict some late and/or catch-up posts because of vacations and other activities.

This week’s recipe was called Mediterranean Swordfish with Frilly Herb Salad.  I’m not sure I have ever cooked with swordfish before.  I wasn’t sure I would even be able to find it, but then when I went to Whole Foods, not only did they have it, but it was on special!

Marinating Swordfish

The swordfish is marinated in a wonderful marinade made from lemon zest and juice, onion, capers (and caper juice), olive oil, sea salt, piment d’Espelette, sugar, and fresh rosemary.  Then it is quickly sauteed and topped with an herb salad and a drizzle of the marinade.

Swordfish

We really enjoyed the swordfish.  The marinade-turned-dressing gave it a really nice flavor.  We could have done without the frilly herb salad.  It felt like we were eating leaves (not in a good way) and that it detracted from the fish.  So, I will make this again, but without the herb salad.

I served one of our favorite side dishes with the fish:  Warm Green Bean Salad with Pine Nuts and Basil.

Leftover Swordfish Salad

I took Dorie’s advice and used the leftover swordfish to make myself a salad for lunch the next day.  I shredded the fish and tossed it with some finely diced red onion and a bit of the leftover marinade.  Served on top of arugula with some grape tomatoes, it made the perfect lunch!

If you would like to make Mediterranean Swordfish with Frilly Herb Salad, buy Dorie Greenspan’s book
Around My French Table. Or you can check out the recipe online here.

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